Ricotta Cake With Honey And Cardamom Roasted Vegetables Recipes

RICOTTA CAKE WITH HONEY AND CARDAMOM ROASTED VEGETABLES

Ricotta Cake With Honey and Cardamom Roasted Vegetables image

This s really rich cake and can stand to be served on its own. If you want to serve veg with it buttered baby spinach or roasted potatoes work well. This came from Rose Elliott's Vegetarian supercook and made up part of a recent dinner party menu. I haven't tried this with light ricotta so I really dont know how it would turn out.

Provided by PinkCherryBlossom

Categories Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 kg ricotta cheese
300 g pecorino cheese, grated
8 garlic cloves, crushed
grated nutmeg
12 cardamom pods, lightly crushed
2 tablespoons honey
2 tablespoons olive oil
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
2 large courgettes, cut into batons
1 aubergine, cut into 2 " x 1/2-inch batons
4 red onions, cut into wedges

Steps:

Heat oven to 190°C.
Mix the cardamom, honey, olive oil and seasoning if desired in a large bowl.
Add the peppers, aubergine and courgette and mix to coat in the dressing.
Spread the vegetables on a roasting tray in a single layer and bake for 1 hour.
To make the cake mix the garlic, ricotta and pecorino cheeses reserving a handful of the pecorino. Season with the nutmeg and salt and pepper.
Turn the cheese mixture into a greased 23cm round springform tin. Smooth the top and sprinkle with the remaining pecorino.
Bake for 30 mins until firm and golden brown.
Remove from the tin onto a serving plate and top with the vegetables. Serve immediately.

Nutrition Facts : Calories 643.9, Fat 40.3, SaturatedFat 23.1, Cholesterol 137, Sodium 757.5, Carbohydrate 35.6, Fiber 6.3, Sugar 15.1, Protein 38.7

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